Gal Called J.J. wrote:

> For those who missed it, we had some discussion of "what is
> scrapple?" last week. I was working up a recipe with my diet
> software this morning, looking for cream of mushroom soup
> (which I abbreviate to "cream of mush") and found the
> following entry:
>
> Scrapple (liver mush or pan has)
>
> "Liver Mush". That sums it up quite well, and as was pointed
> out in the previous thread, the liver gives it that greyish
> hue. And here I always thought that was caused by "ageing"
> (to be kind) of the meat bits. I still wouldn't eat scrapple,
> but at least the thought doesn't make me gag quite so much
> now... ;-)


mmmmmmmm liver mush! (also called liver pudding, although some people in
western north carolina would argue that liver pudding and liver mush are not
the same thing and they even badgered a local sausage company into making it
they way they wanted ) it's a regional thing to the south east usa i
believe. i grew up on the stuff. my granny used to make the most awesome
liver mush biscuits. we'd eat them with mustard. man they were good. it has
to be cooked properly though. while most liver mush is generally fully
cooked when you get it, slicing off a slab and pan frying it in bacon fat
until crispy on the outside is just awesome! here's the link for a local
sausage company here in the south east that has been supplying my liver mush
since i was a wee beastie!

http://www.neesesausage.com/products/default.htm